GENERAL MANAGER

About the role

The General Manager (GM) is the leader of the individual restaurant management team. The GM is responsible for overseeing the operational and financial performance of the restaurant and ensuring core values are carried out through execution. The GM plans, schedules, oversees, and participates in the operations of the restaurant, serving as the role model for company culture and exhibiting the highest standards in food production and guest experience. The GM delivers the best food and beverages in the cleanest, most friendly, and safest dining environment.

The GM reports directly to the assigned District Manager (DM) and, at times, the Leadership Team (LT). The GM is accountable for executing the policies, procedures, and direction provided by the DM and LT. As the store leader, the GM must be able to perform all restaurant tasks as needed and ensure proper execution of company standards, policies, and procedures, including monitoring and maintaining the overall guest experience and the safety and security of team members and company assets.

The GM is required to successfully complete and meet the requirements of the General Manager Training Certification. The GM must be able to fluently speak and write in the English language to best communicate with customers, vendors, and leadership, and must maintain professional dress, speech, and behavior at all times.

Responsibilities

• Oversee day-to-day management of team members and shift leaders, modeling company standards for quality service, cleanliness, product and procedure knowledge, accuracy in execution, team appearance, professionalism, and sales building
• Conduct continuous inspection of the restaurant for cleanliness and readiness, ensuring duties and tasks are performed correctly
• Perform work of other team members as needed, leading by example and following standards strictly
• Conduct quality checks and follow company procedures for documentation throughout the day, including but not limited to food and drink accuracy
• Maintain optimal staffing levels by performing effective scheduling, following deployment procedures to match roles with skill sets, and driving the store training process to create a versatile team
• Conduct and/or delegate team member training
• Manage the overall scheduling and payroll process: write schedules, manage schedule requests, verify hours worked, and approve bi-weekly payroll; maintain employee files and comply with applicable laws
• Approve time and tip reporting for payroll hours
• Conduct inventory and ordering, and perform outside shopping
• Field applications, conduct interviews, and onboard new hires
• Address performance-related issues and report to DM and/or LT; conduct team member performance reviews and evaluations
• Reconcile daily audits and receipts, overseeing sales, comps, voids, employee food, and conducting blind drops
• Perform deposit drops with compliant cash handling procedures
• Address customer complaints and report to DM and/or LT; perform table touches to ensure order accuracy, food quality, and guest satisfaction
• Field equipment maintenance and service requests
• Field catering inquiries, oversee the process, and follow up
• Use and implement all company methods, systems, and processes

Requirements

• 21+ years of age
• High school graduate
• 3–5 years of restaurant management experience, with at least 2 years as a general manager
• Prefer a college or culinary school degree (not required)
• Prior supervisory/leadership experience is a plus
• Able to maintain a clean, safe, and harassment-free environment
• Dependable, honest, trustworthy, and possesses integrity
• Courteous and enthusiastic
• Exceptional communication skills
• Exceptional guest service skills
• Basic math skills
• Proficient with computer, tablet, and smartphone skills
• Demonstrate ability to handle multiple projects simultaneously
• Able to establish priorities for self and others
• Able to multitask efficiently
• Successful completion of General Manager Training Certification
• Proficient on Aloha POS
• Proficient in Microsoft Excel
• Proficient in HotSchedules
• Previous use of an inventory system

Physical demands

• Lifting + carrying:
  • 1–10 lbs: Continuously (food items, kitchen utensils, paper goods, office items)
  • 11–20 lbs: Occasionally (iced tea pots, food, produce)
  • 21–35 lbs: Occasionally (bulk food items, produce)
  • 36–50 lbs: Rarely (bundle of paper bags, cleaning supplies)
  • 51–75 lbs: Never
• Sitting: Occasionally
• Standing: Frequently
• Walking: Frequently
• Bending: Occasionally
• Squatting: Rarely
• Kneeling: Rarely
• Crawling: Rarely
• Climbing: Occasionally
• Reaching: Frequently
• Grasping: Continuously